Silicone Non Stick Swiss Roll Baking Mat

I wanted a silicone shallow pan for jaconde and I got 2 of these. I read the other reviews and was worried if I was making the right decision, but it was fine & a really good height if you want something quite thin. I did put a sheet of baking paper on the bottom though as I didn't want anything to stick, & this worked well. I also used the mats for making chocolate shards - also fine. I imagine that swiss roll can work too (I did make another more risen sponge) but use baking paper for stress free removal.

I have just used the sheet for the first time and greased the sheet using melted butter and a brush which worked brilliantly. As it was my first attempt at making a swiss roll I was well impressed.

First time I've ever made a roulade. I followed the lakeland choc raspberry roulade recipe exactly. I greased the tray lightly. It came out perfectly and did not stick at all and looks so professional. I did make sure it was completely cold before rolling and as I have a fan oven lowered temp by 20 degrees.

Having read the reviews I was sceptical about purchasing this item. Well let me tell you I found the results fantastic!! Having followed the receipe for the chocolate and raspberry roulade this came out perfect. The issue some may have found I think is that the mixture makes enough for two roulades so do not over fill the Flexi-sheet level and smooth is the secret. Whilst my back was turned they were devoured in seconds.

I am so pleased with this product : I just made 3 logs and they came out perfect every time! I just greased the sides of the tin, used a parchement sheet on the bottom of the mold (for easier rolling) : 6 minutes at 180°C and I got a even surface perfect coloration biscuit!